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Ghost Meringues




Source of Recipe


Marla


List of Ingredients




(makes 12 ghosts)
3 large egg whites, at room temperature
1/2 teaspoon (2.5 ml) cream of tartar
3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One
Spoon Sugar Replacement
1/2 teaspoon (2.5 ml) pure vanilla extract
24 dried currants



Recipe



Preheat oven to 200°F (130°C). Line two large, heavy baking sheets
with parchment paper.
Combine egg whites and cream of tartar in a clean, grease-free mixing
bowl and beat with an electric mixer until soft peaks form. Gradually
add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until
meringue holds very stiff peaks. Beat in vanilla.
Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm)
plain tip or spoon into a gallon-size (1 l-size) heavy plastic food
bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening.
Pipe meringue onto prepared baking sheets into ghost shapes, about 3
inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about
2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the
eyes.
Bake until meringues begin to turn pale gold and are firm to the
touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions
half way through the baking time. Turn off oven and leave meringues
in closed oven for 2 hours. Cool slightly. When just barely warm,
slip each ghost into a plastic sandwich bag and tie tops with pieces
of orange and black ribbons